Paula Deen Lemon Curd Pudding

Paula Deen lemon curd pudding is an easy baked dessert made with fresh lemon juice, zest, egg yolks and half and half, ready in 30 minutes. Try this lemon dessert for a potluck, church supper or holiday table, since it bakes in a water bath, feeds 15 and tastes great warm or cold.

Fold the beaten egg whites in gently, because that is what lifts the top into a golden, airy cake over the creamy lemon curd below. Stir them in hard and the layers blend into one dense, flat pudding.

Paula bakes it in a water bath, which keeps the heat low and even so the custard sets softly without cracking or turning rubbery. Pour the hot water carefully around the pan, never into it, so the pudding stays smooth.

Paula Deen Lemon Curd Pudding

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

15

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

300

kcal

A light, golden sponge floats on top of a tart lemon custard that turns silky as it bakes. Once it cools a little, the bottom spoons out like a thick, creamy curd.

Ingredients

• 2 juiced, grated zest lemons
  

• 4 egg yolks
  

• 2 cups half and half
  

• 6 tablespoons Flour
  

• 1/2 teaspoon salt
  

• 2 cups sugar
  

• 4 stiffly beaten egg whites
  

Directions

• Preheat the oven: Preheat your oven to 350°F and butter an 8 by 2-inch square baking pan. Then set a larger pan nearby, since the smaller one will sit inside it for baking.
• Mix the dry ingredients: Combine 2 cups sugar, 1/2 teaspoon salt and 6 tablespoons flour in a large bowl. Stir well until you can't see any dry flour left.
• Add the wet ingredients: Slowly stir in 2 cups half and half, then add 4 egg yolks, the juice of 2 lemons and their grated zest. Mix until the batter looks smooth and evenly yellow.
• Fold in the egg whites: Gently fold in 4 stiffly beaten egg whites with a spatula until no big white streaks remain. Then pour the mixture into the buttered pan.
• Set up the water bath: Place the filled pan inside the larger pan, then carefully pour hot water around it until it reaches about 1 inch up the sides. Keep the water out of the pudding, so pour slowly along the outer edge.
• Bake the pudding: Bake for 30 to 35 minutes, until the top is golden brown. Serve it warm or cold, spooning up some of the lemon curd from the bottom with each portion.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, KitchenAid 5-speed hand mixer, Cuisinart 16-inch roasting pan with rack. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use bottled lemon juice instead of fresh lemons?

Fresh lemons work best here, since the grated zest adds a bright lemon flavor that bottled juice can't give. If you only have bottled juice, use it for the juice and still zest a lemon or two for flavor.

How do I store leftover lemon curd pudding?

Cover the pan or move leftovers to an airtight container and keep it in the fridge for up to 3 days. The top softens a bit as it sits, but it still tastes great cold or gently rewarmed.

Can I make this lemon pudding ahead of time?

Yes, bake it a day ahead and chill it, since the recipe is already good served cold. If you'd rather serve it warm, let it sit out for about 20 minutes or warm it briefly in a low oven.

Do I really need a water bath?

Yes, because the water bath keeps the heat gentle and even so the custard sets without curdling or cracking. Skipping it risks a rubbery bottom and a top that browns too fast.

Why did my pudding come out flat or dense?

The most common cause is stirring too hard when adding the egg whites, which knocks out the air that lifts the top layer. Beat the whites until stiff, then fold gently just until combined.